Each

pork shoulder (about 1 kg) • each oyster sauce, annatto oil, chili sauce, ketchup, and seasoning powder (see below) • rice vermicelli noodles (about 1/2 kg) • mixed fresh herbs (cilantro, mint, basil, etc.) (about 1/2 kg) • Fish sauce, garlic, chili • small amount of roasted peanuts

mackerel fillet (400 g) • pork fatback (50 g) • all-purpose flour (about 8 g) • large pieces of pumpkin, about 1.5x2 inches each (4x5 cm) • cabbage, about the size of half your hand • tomatoes • ripe pineapple • dried bamboo shoots or 1 stalk fresh bamboo shoot • fermented shrimp paste • Green onions and cilantro, shallots

large raw bird's nest • cordyceps • water (600 ml) • large red dates (use 1 large or 2 small per serving) • dried longan • goji berries • chia seeds • Rock sugar, to taste (adjust for desired sweetness) • jars (about 1/2 cup or 120 ml each) • small piece fresh ginger

brown sugar (about 40-55 grams) • Grass jelly (Thach An brand or any grass jelly) • whole milk, 6 oz each (180 ml each) • water (about 120 ml)

shrimp (200 g) • Vietnamese pancake mix (bánh xèo mix) • crispy frying mix • large egg • sweet potatoes and taro roots • mung beans (20 g) • green onions • mixed garden greens or fresh herbs and cucumber for serving (200 g) • each: vegetable oil, seasoning powder, MSG, sugar

See each dish for its specific ingredients in the linked recipes

cornstarch (80 grams) • all-purpose flour (80 grams) • vegetable oil (60 ml) • milk, unsweetened (30 ml) • vanilla extract (5 ml) • large eggs (each about 2 to 2.1 oz / 55-60 grams) • pink salt (2 grams) • cream of tartar or 1/2 teaspoon lemon juice (2 grams or 2 ml) • powdered sugar (160 grams) • I doubled Savoury Day's recipe. If you want to make a smaller cake, just halve the recipe

cleaned pigeons (about 10.5–12.5 oz/300–350 grams each after cleaning) • white rice • glutinous rice • (80–90 grams) split mung beans • lotus seeds • Codonopsis root, goji berries, Job's tears (optional) • sweet corn • enoki mushrooms; 3-4 fresh shiitake mushrooms • Pork leg bones or chicken broth or chicken feet • Sugar, vinegar, fish sauce, MSG, oyster sauce, dried shallots, dried garlic • Hot pot add-ins: tofu, chrysanthemum greens, watercress, mustard greens, enoki mushrooms, king oyster mushrooms, crispy fried dough sticks, and any other vegetables or mushrooms your family likes

tapioca starch (about 300 grams) • water (about 450 ml) • small shrimp, peeled (about 300 grams) • shallots, finely chopped • pork belly (about 150 ml, diced) • stalks green onion, finely sliced • annatto oil (about 50 ml) • ground black pepper (about 3 grams) • Sweet and sour fish sauce: • water (about 100 ml) • sugar • Fish sauce, seasoning powder, and bouillon to taste •

rice noodle sheets (bánh phở) (500 g) • firm tofu (about 200 g) • small amount each of wood ear mushrooms, daikon radish, carrot, enoki mushrooms, bean sprouts, fresh herbs (such as cilantro and mint), lettuce, chili pepper, and lime • Seasonings: vegetable bouillon powder, soy sauce, sugar, black pepper, cooking oil

large eggs (about 60 grams each) • pandan juice (15 ml) • coconut milk (30 ml) • vegetable oil (30 ml) • lemon juice (6 ml) • salt (2 grams) • sugar (70 grams, adjust to taste) • cake flour (70 grams)

ground pork (200 grams) • each: onion, carrot, shiitake mushrooms, wood ear mushrooms, green onions (about 50 grams each) • Filling seasoning: oyster sauce, sesame oil, sugar, black pepper, MSG • Dipping sauce: chili, garlic, sugar, MSG, lime • Pre-mixed bánh cuốn flour (such as Mikko brand) • Fresh herbs, crispy fried shallots

Nha Trang fish cakes (about 500 grams) • chicken bones (about 1 kilogram) • pineapple • tomatoes • little of each: green cabbage, lettuce, bean sprouts, fresh herbs (such as cilantro and mint) • Green onions, cilantro, ginger • Seasoning powder, fish sauce, sugar, black pepper, chili peppers • Fermented shrimp paste, chili satay, lime (optional)

Fish cake: see my previous post for instructions • Broth: I’ve included notes in each photo

ground pork (300 grams) • shallots • small onion • wood ear mushrooms, or more if you like • pre-mixed bánh cuốn flour (200 grams) • water (500 ml) • Vegetable oil • large eggs (optional, for egg bánh cuốn) • bean sprouts, fresh herbs, and cucumber (each) • Dipping sauce: fish sauce, sugar, water, minced chili and garlic

tapioca starch (about 40 grams) • colored water (about 30 ml) (purple from magenta plant leaves, green from matcha or pandan leaves, blue from butterfly pea flowers, white from coconut milk, pink from strawberry powder) • coconut milk (about 30 ml) • rice flour (about 10 grams) • sugar (about 20 grams) • cooked mung beans (about 100 grams) • coconut milk (about 200 ml) • tapioca starch (about 120 grams) • sugar (about 120 grams)

chicken breasts • daikon radish • beef brisket (about 3.5 oz/100 grams each) • white onion • fish sauce for babies • small portion of rice noodles (pho noodles)

small baguettes (about 8,000 VND each) • vegan pork ribs (about 7,000 VND) • annatto oil • rice flour • tapioca starch • five-spice powder • Vegan oyster sauce • banh hoi noodles (500 grams, about 20,000 VND)

ground pork (about 250 grams) • large egg • medium dried shiitake mushrooms • Green onions, yellow onion, a small piece of ginger • each: fish sauce, oyster sauce, soy sauce, sesame oil • black pepper • Note: If you have a few napa cabbage leaves, finely chop and add them to the filling for extra flavor. If using cabbage, reduce the pork by 2 oz (about 50 grams) to match 25 dumpling wrappers • all-purpose flour (about 200 grams) • plus 1 tablespoon warm water (about 120-130 ml, 122-140°F/50-60°C) • salt • little cornstarch for dusting to prevent sticking while rolling

small free-range chicken (about 2.5–3 lbs or 1.2–1.4 kg) • yellow onions • green onions (scallions) • fresh ginger (about 2 inches each) • dried pho noodles (about 14 oz or 400 grams) • fresh Thai basil • pho spice mix • Seasonings: kosher salt, rock sugar, chicken bouillon powder, fish sauce, ground turmeric

glutinous rice (about 1 kg, nếp cái hoa vàng) • pandan leaves • split mung beans (about 500 g) • fine salt • pork belly (about 400 g) • vegetable oil (15 ml) • fish sauce • seasoning powder (2 g) • ground black pepper • banana leaves, each about 16 x 8 inches (40 x 20 cm), blanched in boiling water, cleaned, and dried • Smart mold, 6.7 x 5.5 inches (17 x 14 cm) • String or kitchen twine for tying •

red snapper (about 2 lbs/900 grams) • small amount of each: shiitake mushrooms, wood ear mushrooms, cloves, dried jujube (red dates), enoki mushrooms, lotus seeds, goji berries • Carrot, lime leaves, ginger, tangerine peel, onion, cilantro stems, chili pepper • fish sauce (30 ml), • sugar (12 grams), • chili sauce (15 ml), • sesame oil (15 ml), garlic, black pepper

palm sugar (about 360 grams) • coconut milk (about 500 grams) • tapioca starch (about 240 grams) • rice flour (about 9 grams) • baking powder (about 9 grams) • baking soda (about 9 grams) • large eggs (about 65 grams each, with shell) • Butter for greasing the pan

coconut milk (150 g) • palm sugar or light brown sugar (75 g) • tapioca starch (100 g) • (about 2 g) instant dry yeast • large eggs (about 2 oz/60 g each, with shell) • vanilla extract or 1 teaspoon vanilla

fermented fish paste (mắm cá linh) + 5 1/3 oz fermented fish paste (mắm cá sặc) (about 150 g each) • pork leg bone • Vegetables: eggplant, shredded water spinach, shredded banana blossom, water lily stems, taro stems, bitter herbs, etc • Cuttlefish, shrimp, snakehead fish • Roast pork • Thick rice vermicelli noodles • Seasonings: lemongrass stalks, minced lemongrass, chili, cilantro, garlic, fish sauce, bouillon powder, sugar

romaine lettuce • king crabs • little each of: carrot, cucumber, bell pepper, blackberry, onion, cilantro, crispy wonton strips • Dressing of your choice: Italian, Ranch, or Balsamic vinaigrette

large eggs • sugar (about 67 grams) • unsweetened whole milk (or sweetened, if preferred) (each about 6.8 fl oz/200 ml, total 13.5 fl oz/400 ml) • sweetened condensed milk (optional) (about 4.5 tablespoons or 130 grams) • Water • Use glass or ceramic jars, bowls, or containers with lids to hold the flan (avoid using plastic containers)

thick rice vermicelli noodles (bún bò noodles) • vegetarian beef (such as Au Lac brand or any vegetarian beef substitute) • vegetarian sausage or ham • lemongrass stalks • carrots and daikon radish (about 8 oz each) • Fuji apples • Cilantro, cashews, vegetable oil, vegetarian bouillon powder, and brown sugar or rock sugar

fresh shrimp (300 grams) • pork loin or pork belly (200 grams) • rice paper wrappers • Shallots, roasted peanuts, finely chopped chili • little lettuce, fresh herbs, bean sprouts, chives, fresh rice vermicelli (a bit of each) • For the dipping sauce: • hoisin sauce • peanut butter • milk or coconut milk • water • chicken bouillon powder (Knorr or similar) • sugar •

ground pork (250 g) • glass noodles, soaked until soft (50 g) • wood ear mushrooms, 3/4 oz shiitake mushrooms, both soaked until soft (20 g each) • carrot, finely chopped • shallots • chicken bouillon powder • ground black pepper • eggs • Spring roll wrappers • Beer mixed with caramel sauce (nước hàng) for brushing the wrappers • little green onion